Remove the phyllo dough from the freezer and let thaw at room temperature for about 2 hours.

Carefully unwrap the phyllo dough, unroll it and place on a sheet of plastic film. Immediately cover the phyllo dough with another sheet of plastic film and place a damp towel on top of the plastic film. This will keep the phyllo moist while you prepare the strudel.

Place another sheet of plastic film on the counter. Carefully lay a sheet of phyllo dough on top of the plastic film. Brush with melted butter. Continue to add the 9 remaining sheets of phyllo, one at a time, brushing each layer with more melted butter.

Place half of the apple compote on top of the sheets of phyllo. Carefully roll up the strudel, using the plastic film as a guide. Brush the rolled strudel with more melted butter.

Carefully place the strudel on a cookie sheet and bake in the oven for 20-25 minutes until golden brown and crispy.

Let it cool for approximately 30 minutes before serving. Dust top with confectioner's sugar, if desired. Cut the strudel into serving portions and serve with whipped cream or vanilla ice cream.

Source: DianasDesserts.com

Date: April 11, 2002

Reviews

Reviewer: Tracy TallanRating:Review:Wow! I have never made anything like this. I wanted to make my dad something homemade for a surprise and he loved it! It was so easy. I used a few different kinds of apples to have both sweet and tart. Just wonderful! Thanks for the great recipes!

Reviewer: Amy SmithRating:Review:This was an AWESOME recipe for Mother's day! My mom loved it and so did I. And this recipe really helped build my confidence working with phyllo dough..it's not as hard as you think!